Step 1

In a large mixing bowl, whisk together the flour, cornstarch, sugar, salt and black pepper. Add the eggs, water and lemon zest and whisk together until smooth. Add the sauerkraut, scallions, shallot and dill and fold until evenly combined. Let the batter rest for 20 to 30 minutes at room temperature.

Step 2

Heat a large, 12-inch (or 14-inch if you have it) nonstick skillet over medium heat. Add enough neutral oil to coat the bottom of the pan. When the oil is shimmery, pour 1/4 cup of the batter carefully into the oil and use the back of the measuring cup to spread the mixture to 4 to 5 inches. Allow to fry for 3 to 4 minutes undisturbed, or until set and dark golden on both sides. Flip and allow to cook for 2 to 3 more minutes. Remove to a cooling rack to drain off excess oil. Season the pancakes with flaky salt. Repeat with the remaining batter.

Step 3

Serve immediately, topping each pancake with a dollop of Greek yogurt, black pepper and fresh dill.